How to make fruit soups

Nothing provides a tempting fresh cold fruit soup on a hot summer day, covered with delicate pieces of sponge cake or a delicious croutons sweet pound cake. It can be a delicious entree for your summer meal or a healthy dessert that will amaze your guests and make them think you’re taking a few classes secret gourmet food preparation.

fruit soups


Prepare the base for your soup. This will create the mash flavor and texture underlying a soup. Melon is a good option , but use your creativity and choose a fruit full of flavor. Strawberries, watermelons, peaches and apricots create a refreshing basis.

Process your fruit base processor food or blender until smooth. Because this is the largest ingredient in a fruit soup, choose a large amount of a fruit, such as melon, or a combination of fruits such as peaches, apricots and bananas.

Cut your second choice of fruit into cubes. Choose flavors that complement the base of your soup. Cut into cubes two or more fruits into small pieces, approximately 1/2 inch (1 cm) diameter, to provide flavor and texture to a soup. Drizzle lemon juice over them to prevent fading. Use 1 teaspoon of lemon juice to each quart of fruit into cubes and toss to distribute evenly.

Combine the colors and flavors. The basic rule is to avoid mixing green and red at the base of the soup, which results in a delicious soup but unappealing. However, you can create a database of strawberries and add chopped green grapes without affecting the overall color.

Mix your fruit into cubes with base, shuffle them and cool the soup covered in the refrigerator for at least an hour, but no more than four hours before serving.

Decorate delicate soup with a few slices of sponge cake or small cubes of pound cake lightly browned. Add a branch of fresh mint for a refreshing touch that your guests will love.